Chef John's Braised Lamb Shanks

Ingredients

• 2 lamb shanks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1 cup chicken stock
• 1/2 cup white wine
• 1/4 cup tomato paste
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• Salt to taste

Directions

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the lamb shanks and cook until they are browned on all sides, about 10 minutes.
3. Remove the lamb shanks from the pan and set aside.
4. Add the onion and garlic to the pan and cook until the onion has softened, about 5 minutes.
5. Stir in the oregano, thyme, black pepper, and cumin and cook for 1 minute.
6. Add the chicken stock, white wine, tomato paste, honey, balsamic vinegar, and bay leaf. Bring the mixture to a boil.
7. Return the lamb shanks to the pan. Reduce the heat to low and simmer, covered, for 2 hours, or until the lamb shanks are tender.
8. Remove the lamb shanks from the pan and discard the bay leaf. Add salt to taste.
9. Serve the lamb shanks with the sauce.

Interesting Facts

• Lamb shanks are a great source of protein, iron, and zinc.
• Braising is a cooking method that involves simmering food in a liquid over low heat.
• Tomato paste is a great way to add flavor and body to sauces.